Asia on a Plate: Why Indian Foodies Can’t Get Enough of the East

Walk into any bustling Indian city today whether it’s Mumbai, Delhi, Bengaluru or even smaller towns like Indore or Kochi and chances are, you’ll spot at least one sushi bar, a ramen joint or a pan-Asian cloud kitchen delivering piping hot bao to your doorstep. Asian food is no longer a weekend experiment or a fancy dinner date; it’s fast becoming a daily craving.

From Gen Z binging on Korean dramas with bowls of ramen to millennials trading butter chicken for Thai curry, the Indian palate is undergoing a massive transformation which is bold, spicy and unmistakably Asian.

Chopsticks, Soy Sauce & the Asian Craze

So, what’s fueling India’s obsession with Asian cuisine?

For starters, global exposure has never been higher. Travel, streaming platforms and Instagram-worthy food trends have created a cultural appetite for new flavors. But more importantly, Asian cuisine feels familiar. Many Asian dishes rely on bold flavors like chilli, garlic, ginger, vinegar, fermented spices that are all ingredients that Indians are already deeply in love with.

“There’s a comfort in the complexity of Asian food,” says the founder Archit Gupta - Asian Soi, a pan-Asian kitchen known for its deep respect for traditional recipes and contemporary presentation. “The primary reason why Asian cuisine resonates with the Indian palate is because of the similarity in flavour profile and the use of spices . A lot of classic Indian ingredients such as garlic , ginger and green chillies are combined with Chinese staples such as soy sauce and vinegar to give that umami flavour” He continues .

What to Eat: The Asian Starter Pack

If you're looking to dive into Asian food beyond your regular chilli garlic noodles, here's your beginner's hit list divided by country and flavor mood:

Japanese

Sushi: Not just raw fish. Try veg rolls, tempura maki or cream cheese variants.

Ramen: A hug in a bowl. Rich broth, chewy noodles, boiled egg and toppings galore.

Teriyaki rice bowls: Sweet-salty perfection, ideal for a quick weekday meal.

Thai

Pad Thai: Stir-fried rice noodles with tamarind, tofu, peanuts and lime.

Green Curry: Creamy, spicy and aromatic with lemongrass and basil.

Tom Yum Soup: Spicy, sour and utterly soul-soothing.

Korean

Bibimbap: Rice bowl with sautéed veggies, meat, egg and spicy gochujang sauce.

Korean Fried Chicken: Sweet, sticky, crispy heaven.

Kimchi: Fermented cabbage magic that your gut will thank you.

Vietnamese

Pho: Pronounced fuh, this noodle soup is a light yet deeply flavorful staple.

Banh Mi: A French-Vietnamese baguette sandwich layered with pickled veggies and meats.

Summer Rolls: Fresh rice paper rolls with herbs, shrimp or tofu and a punchy dip.

Chinese (Beyond Indo-Chinese)

Bao: Soft steamed buns filled with everything from mushroom to pulled pork.

Mapo Tofu: Spicy, numbing Sichuan dish perfect with jasmine rice.

Dan Dan Noodles: Spicy, nutty, and absolutely addictive.

And let’s not forget Malaysian satays, Indonesian Nasi Goreng or Singapore-style Laksa, all finding a growing fan base in India.

How to Eat It: No Rules, Just Respect

Let’s bust a few myths. No, you don’t have to use chopsticks. No, all sushi doesn’t contain raw fish. And yes, it’s absolutely okay to love a plate of schezwan momos from a Delhi street stall just as much as a Michelin-starred Thai curry.

But if you want to play it cool at your next Asian dinner, here are a few pro tips:

For sushi, mix a little wasabi into soy sauce (don’t drown it!).

Ramen should be slurped, it’s a compliment in Japan!

Balance is key: pair spicy dishes with light sides like jasmine rice or pickled salads.

The Indian Twist: Fusion, But Make It Flavourful

Indian chefs and home cooks alike are having a blast putting a desi spin on Asian staples. Think:

Tandoori momos from North India

Masala sushi rolls with green chutney mayo

Thai green curry with paneer

Gochujang aloo chaat

It’s not about fusion for the sake of being different, it’s about honoring two flavor-rich cultures. “We’re seeing an evolution, not appropriation,” says a co-founder Rekha of Asian Soi. “Indian food and Asian food both celebrate spices, slow cooking and bold flavors. It’s a natural marriage.” She concludes. 

Pop Culture Meets Popcorn Chicken (Korean, of course)

Let’s be honest, K-pop and K-drama did more for Korean cuisine in India than any food critic ever could. From ramen hauls in college hostels to boba tea cafes with BTS playlists, pop culture has made Asian food cool.

It’s not just about eating, it’s about experiencing another culture through every bite.

The Final Bite

The next time you're swiping through food delivery apps, don’t scroll past that Thai curry or sushi platter. Order in, dine out or try cooking it yourself. Asian cuisine is rich, diverse and only growing in popularity.

And if you're overwhelmed by choice? Just follow the umami.

As the founder of Asian Soi puts it so well: “Asian cuisine resonates with Indian palates because both are about stories told through spices, shared at tables and remembered through taste.”